Dinner for Two: Lighter Baked Chicken Parmesan

If you’ve been missing the recipe portion of CanYouStayforDinner?, the only person I can blame it on is, you know who, my mother.

Though I can’t quite put my finger on what it is exactly, I’m sure there’s some misstep she took as a parent that lead me to my Intermittent Recipe Posting Dysfunction (IRPD).

Working through it,

Andie

The best part about this dish, as with all of my Italian recipes, is the marinara. In fact, it’s not even my recipe; it’s one I openly shoplifted from PJ, my stepdad. And it’s the thickest, sweetest, most full-bodied red sauce. If you love a hearty, rich sauce with a highly concentrated tomato flavor, you will never spend another second fiddling with other recipes once you try this one: My Favorite Meatballs and Sauce

The secret to achieving the authentic taste of your favorite breaded and shallowly fried chicken cutlets- to achieving the rich flavor of that oil drenched crust- is searing it in a thin pool of olive oil and then baking it in the oven to cook it all the way through. What most baked versions of traditionally fried foods lack is that lovely and satisfying fatty flavor. Here, you don’t have to sacrifice; you don’t have to forego flavor for lightness’ sake.

Another secret? Marinating the chicken in buttermilk. Tender, tender, tender.

I wonder if you have an answer to a question that has been bugging me for years? Why are dishes like this one called “Parmigiana” when mozzarella cheese has a much larger presence? Parmigiana usually means from the city of Parma which this dish is not. Is this another American misnomer like King Crab?

I just made the sauce recipe for a quick spaghetti dinner last night. I didn’t make the meatballs, though (I used some frozen turkey ones from Trader Joe’s, but I really-really-really missed PJ’s homemade meatballs…you’re right, they’re the best ever). That is my go-to recipe for when I want to make spaghetti and meatballs, and I love you for it!

I fell in love with that sauce the very first time you posted it! It is the staple in this family. Thank you Andie (and PJ) for a new way to use it. Just had baked lemon chicken last night, but this is the next way we do chicken! Keep um coming! Love you Andie!!

Question – do you beat the chicken to get it flat, or do you go to a butcher to get the perfect cutlets? That’s one thing that always escapes me; the purdue breasts I buy aren’t that ideal, flat, even shape.

Hey Kace! Yes, I cover each chicken breast with plastic wrap or wax paper and then pound them down with a meat mallet or anything heavy and blunt. Sometimes the chicken breasts I buy are massive and they can simply be cut in half lengthwise to get two perfectly sized, thin pieces.

I LOVED this recipe!!! Everything about it was perfect!!! The marinara is some of the best I’ve EVER tasted (now that’s saying something)!! I took a picture of what I made and sent it to my Mom and now I’m making it this WEEKEND for my parents.

This looks to die for! I’ve recently lost 90 lbs and transitioned back to regular meals and have been looking for low carb high protein alternatives. This would be a hit with my family! Thank you for sharing!

I LOVE this chicken parm! But every time when I sear the chicken in the pan the beautiful and delicious breadcrumb coating just comes right off! I can’t figure out what I am doing wrong. Is the pan not hot enough? No enough oil? Help!